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Poult Sci 2007. 86:331-337
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METABOLISM AND NUTRITION

Effect of Increased Heat Processing and Particle Size on Phosphorus Bioavailability in Corn Distillers Dried Grains with Solubles

C. Martinez Amezcua and C. M. Parsons1

Department of Animal Sciences, 1207 W. Gregory Dr., University of Illinois, Urbana 61801

1 Corresponding author: poultry{at}uiuc.edu


   ABSTRACT
TOP
 ABSTRACT
INTRODUCTION
 MATERIALS AND METHODS
 Experiment 1. Effect of...
 RESULTS AND DISCUSSION
 REFERENCES
 
Previous studies have reported that increased heat processing and feeding larger particle size ingredients may increase the bioavailability of phytate P in some feedstuffs. Therefore, one chick experiment was conducted to determine the effect of various increased heat processing treatments on bioavailability of P in corn distillers dried grains with solubles (DDGS), and 2 chick experiments were conducted to determine the effect of particle size on bioavailability of P in DDGS. In addition, one precisionfed cecectomized rooster assay was conducted to evaluate the effects of increased heating on amino acid digestibility. For the chick experiments, a P-deficient cornstarch-dextrose-soybean meal basal diet containing 0.10% nonphytate P was supplemented with 0.0, 0.05, or 0.10% P from KH2PO4 or 1 of 2 levels of DDGS. Diets were fed from 8 to 22 d of age, and P bioavailability relative to the P in KH2PO4 was estimated using the standard curve or slope-ratio methods with tibia ash as the response variable. Increased heating of DDGS by autoclaving at 124 kPa and 121°C for 60 to 80 min or by heating in a drying oven at 121°C for 60 min significantly increased relative P bioavailability in DDGS (from 70 to as high as 91%) in several treatments. Amino acid digestibility, however, was greatly reduced by increased heating in most cases, particularly for Lys. Relative bioavailability of P was not significantly affected by DDGS particle sizes ranging from 542 to 837 µm. Our results indicated that increased heating of DDGS increased bioavailability of P but decreased digestibility of amino acids, particularly Lys, and that bioavailability of P was not affected by particle size.

Key Words: distillers dried grains • phosphorus • amino acid digestibility • particle size • poultry


   INTRODUCTION
TOP
 ABSTRACT
 INTRODUCTION
MATERIALS AND METHODS
 Experiment 1. Effect of...
 RESULTS AND DISCUSSION
 REFERENCES
 
Corn distillers dried grains with solubles (DDGS) is a coproduct obtained by dry-milling or wet-milling of corn to produce ethanol after fermentation with yeast. The DDGS has a higher nonphytate P content and higher relative bioavailability of P than the original corn source (NRC, 1994; Martinez Amezcua et al., 2004). One likely reason for the higher P bioavailability in DDGS is that fermentation reduce the phytic acid. Fermentation has been shown to reduce phytic acid in several plants (Mahajan and Chauhan, 1988).

Information on P bioavailability in DDGS for poultry is somewhat limited, and previous studies have reported variable results. The NRC (1994) reports that approximately 54% of the total P in DDGS is nonphytate P. In addition, work from our laboratory (Martinez Amezcua et al., 2004) has indicated that relative P bioavailability in 4 commercial DDGS samples varies from 69 to 100%, and, interestingly, the samples with greater P bioavailability values were darker brown and had lower Lys digestibility coefficients. Lumpkins and Batal (2005) reported that relative bioavailability of P in DDGS is 68 and 54%, respectively, in 2 different experiments. A further experiment in the Martinez Amezcua et al. (2004) study showed that autoclaving DDGS for 75 min significantly improves relative P bioavailability from 75 to 87%. Limited data from the literature indicate that heat processing or cooking may increase P bioavailability in some feed-stuffs (Mahgoub and Elhag, 1997; Duhan et al., 2002; Carlson and Poulsen, 2003). From those studies, it can be hypothesized that phytate structure may be altered by increased heating to allow more P to be released. Many studies, however, have shown that increased heat processing can have a detrimental effect on amino acid bioavailability in feedstuffs (Bjarnason and Carpenter, 1970; Anurag and Geervani, 1987; Parsons et al., 1992). Thus, although increased heat processing might increase P bioavailability in DDGS, it is also possible and likely that the increased heating may decrease bioavailability of amino acids, particularly Lys.

Reduction of particle size is an important mechanical process generally used to improve the nutritional value of grains and other feedstuffs. Reduction of particle size in feedstuffs has been shown to result in better distribution of particles during mixing, improvement of pellet durability, improvement of nutritional value by increasing digestibility of nutrients in pigs, and improvement in efficiency of growth (Wondra et al., 1995; Guillou and Landeau, 2000; Laurinen et al., 2000; Lahaye et al., 2004). The results with swine have been generally accepted for other species, and it is a common practice at feed mills to grind grains and other feedstuffs to approximately 600 µm to improve nutrient digestibility (Fastinger and Mahan, 2003). Recent studies with poultry, however, indicated that feeding coarser or larger particle size corn and soybean meal has a positive effect on P utilization (Kasim and Edwards, 2000; Charbeneau and Roberson, 2004; Kilburn and Edwards, 2001, 2004). The effect of particle size on bioavailability of P in DDGS has not been evaluated.

The primary objectives of our study were to determine the effect of increased heating and particle size on bioavailability of P in DDGS for chicks. In addition, the effect of increased heating on digestibility of amino acids was examined.


   MATERIALS AND METHODS
TOP
 ABSTRACT
 INTRODUCTION
 MATERIALS AND METHODS
Experiment 1. Effect of...
 RESULTS AND DISCUSSION
 REFERENCES
 
Four DDGS samples were obtained from commercial ethanol plants. One sample was light yellow and was used for the heat processing in experiment 1, and the other 3 samples were coarse DDGS samples used for the particle size evaluation in experiments 2 and 3. Samples were analyzed for DM (procedure 4.1.06; AOAC, 2000) and total P (procedure 3.4.11; AOAC, 2000). The total P analyses were performed by Eurofins Scientific Inc. (Des Moines, IA).

General Procedures for Chick Experiments
All surgical, housing, animal handling, and euthanasia procedures were approved by the University of Illinois Institutional Animal Care and Use Committee (IACUC). New Hampshire x Columbian chicks (8 d old) were used in all experiments. The chicks were housed in thermostatically controlled starter battery cages with raised wire floors in an environmentally regulated room with 24 h of light provided daily. From d 1 to 8, chicks received a nutritionally complete corn and soybean meal starter diet (NRC, 1994) containing 23% CP and 3,100 kcal of MEn/ kg of diet. On d 8 posthatching, after an overnight period of feed removal, chicks were weighed, wing-banded, and assigned to treatment groups containing 5 chicks so that their initial weights were similar among treatment groups. For each experiment, 4 replicates of 5 chicks each were assigned to all treatments. The experimental diets were fed from 8 to 21 d of age. For the experimental diets, a large basal diet was first mixed and then the basal diet was modified appropriately for making the experimental diets. The same batches of ingredients were used in all experiments. A composite sample of the basal diet used in all 3 experiments was analyzed for Ca (procedure 4.8.03; AOAC, 2000) and total P. The Ca and P analyses were conducted by Eurofins Scientific Inc. Feed and water were provided ad libitum. At the end of the experiment, all chicks were killed with CO2 gas, and the right tibia bone was collected for ash analysis.


   Experiment 1. Effect of Various Increased Heat Processing Treatments on P Bioavailability in DDGS
TOP
 ABSTRACT
 INTRODUCTION
 MATERIALS AND METHODS
 Experiment 1. Effect of...
RESULTS AND DISCUSSION
 REFERENCES
 
Ten treatments were evaluated in 1 chick experiment. Diet 1 was a P-deficient basal diet (Table 1Go) that provided 0.1% nonphytate P. Diets 2 and 3 were the same basal diet plus an additional 0.05 and 0.1% P provided as KH2PO4, respectively. Diets 4 to 10 included 10% of the DDGS samples heat processed under different conditions. Diet 4 contained the original light-colored commercial DDGS sample, diets 5 to 7 contained the same original DDGS that had been autoclaved for 40, 60, or 80 min, respectively, at 121°C and 124 kPa. Diet 8 contained 10% DDGS that had been oven dried for 3 d at 55°C and then autoclaved for 60 min. This treatment was used to evaluate the effect of reducing the moisture in DDGS by low temperature drying before autoclaving at a high temperature. Diet 9 contained 10% DDGS that had been oven dried for 60 min at 121°C, and diet 10 contained DDGS that had been oven dried at 55°C for 3 d and then oven dried for 60 min. at 121°C. The last 2 treatments were used to evaluate the effect of oven drying vs. autoclaving. For the autoclaving, the DDGS samples were placed in thin layers (no more than 1.25 cm in depth) on large trays and covered tightly with aluminum foil. The KH2PO4 and DDGS were added to the basal diet in place of cornstarch and dextrose (2:1 ratio). The productive parameters evaluated were weight gain, feed consumption, feed efficiency, and tibia bone ash (in mg/tibia and %).


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  		Table 1. Composition of the phosphorus deficient basal diet used in all experiments1
 
The effect of the heat processing conditions on amino acid digestibility was evaluated using the precision-fed cecectomized rooster assay (Parsons et al., 1992) for selected heat treatments. Five roosters were tube-fed 30 g of each DDGS. The DDGS and excreta samples were sent to the University of Missouri experiment Station Laboratory for the amino acid analysis (procedure 4.1.11; AOAC, 2000). Both the chick assay and the rooster assay were analyzed as complete randomized designs (SAS Institute, 1990). Relative phosphorus bioavailability for DDGS samples in the chick assay was estimated by the standard curve method (Douglas et al., 2000). For this analysis, tibia ash (mg/tibia) was first regressed on P intake from the KH2PO4 treatments to calculate a standard curve. The tibia ash values for DDGS treatments were then substituted for Y in the regression equation to calculate the amount of bioavailable P consumed from the supplemental DDGS samples.

Experiments 2 and 3. Effect of Particle Size on P Bioavailability in DDGS
Three commercial samples of DDGS containing coarse particle size were obtained from 3 different ethanol plants. The first 2 samples were ground in a coffee grinder for 3 times at 5 s each to obtain smaller particle sizes, and the third DDGS sample was ground in a laboratory hammer mill with a 1-mm sieve. Particle size was determined following the standard procedures approved by the American Society of Agricultural Engineers (1995).

Two chick growth assays, each consisting of 7 treatments were conducted. For experiment 2, the first 3 treatments were the same as in experiment 1. For diets 4 to 7, the basal diet was supplemented with 10% of a sample of DDGS varying in particle size. Diet 4 contained a coarse DDGS sample (837 µm), and diet 5 contained the same DDGS but ground to a smaller particle size (573 µm). Diet 6 contained a coarse DDGS sample with a particle size of 631 µm, and diet 7 contained the same DDGS sample but ground to a smaller particle size (551 µm). In experiment 3, a DDGS containing a larger particle size than those in experiment 2 was obtained and was ground to a particle size that was smaller than those in experiment 2 in attempt to magnify the particle size effects. The original coarse DDGS in experiment 3 had an initial mean particle size of 872 µm and was ground to a finer particle size of 542 µm. The first 3 treatments were the same as in the previous 2 experiments. For diets 4 and 5, the basal diet was supplemented with 7 and 14% of the coarse sample of DDGS. For diets 6 and 7, the basal diet was supplemented with 7 and 14% of the ground sample of DDGS.

The growth performance and bone parameters measured were the same as in experiment 1, and the statistical analyses were for complete randomized designs. Phosphorus bioavailability in DDGS samples was estimated by the standard curve procedure in experiment 2 (same as experiment 1) and by the slope ratio method in experiment 3 (Finney, 1978; Martinez Amezcua et al., 2004). For the slope-ratio assay, a multiple regression for tibia ash on P intake was used because multiple levels of the DDGS samples were fed, and the slopes of the regression lines were used to calculate bioavailability of the P in the DDGS samples relative to the P in KH2PO4.


   RESULTS AND DISCUSSION
TOP
 ABSTRACT
 INTRODUCTION
 MATERIALS AND METHODS
 Experiment 1. Effect of...
 RESULTS AND DISCUSSION
REFERENCES
 
The effect of 10% inclusion of each of the DDGS samples for experiment 1 processed under different heat conditions on growth performance and tibia ash are shown in Table 2Go. Increasing the P from KH2PO4 improved weight gain and feed intake and resulted in a linear increase in tibia ash. Supplementation of the basal diet with 10% DDGS also improved growth performance and tibia ash (R2 = 0.94). Autoclaving the DDGS for 80 min or drying the DDGS for 55°C followed by 121°C yielded tibia ash values (mg/tibia) that were significantly (P <0.05) higher than that obtained for the original DDGS (treatment 4).


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  		Table 2. Growth performance and tibia ash for chicks fed a P-deficient diet supplemented with inorganic P or distillers dried grains with solubles (DDGS) subjected to different heat treatments, experiment 11
 
Relative P bioavailability values calculated using the standard curve procedure are presented in Table 3Go. The original DDGS was analyzed to contain 0.76% total P (as-fed basis). Autoclaving the DDGS for 80 min significantly increased (P <0.05) bioavailable P content and bioavailability coefficient. The bioavailability of P was also significantly increased by oven drying at 55°C for 3 d followed by autoclaving for 60 min and also by oven drying at 55°C followed by oven drying for 60 min at 121°C. The observations that increased heating improved P bioavailability in DDGS are in agreement with previous work done in our laboratory (Martinez Amezcua et al., 2004), in which autoclaving for 75 min improved P bioavailability in DDGS from 75 to 87%. These results also consistent with those reported by El-Hady and Habiba (2003) and Alonso et al. (1998, 2000), who observed reductions in the phytic acid content of several types of beans under different extrusion temperature conditions, and those presented by Mahgoub and Elhag (1997), who evaluated the effect of soaking or cooking on phytic acid content in 4 different varieties of sorghum. In the latter study, the final content of phytic acid in sorghum was greatly reduced by soaking and cooking and the reductions in phytic acid were primarily due to cooking, not soaking. Other studies have reported that phytic acid could be partially destroyed by increased heating or cooking (Mahgoub and Elhag, 1997; Duhan et al., 2002) or at least degraded to myoinositols with a lower number of phosphate groups (Plaami, 1997; Kasim and Edwards, 2000). The mechanism by which increased cooking or heating increases P bioavailability or reduces phytate-bound P in unknown.


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  		Table 3. Bioavailability of P in distillers dried grains with solubles (DDGS) heat processed under different conditions, experiment 1
 
To evaluate the effect of increased heating on protein quality of DDGS, those heat-processing conditions that yielded the largest improvements in relative P bioavailability were evaluated for effects on amino acid content and digestibility coefficients (Table 4Go). Increased heating by autoclaving or oven drying reduced the content or concentration for several amino acids and reduced the digestibility of all amino acids. A dramatic decrease in Lys content and digestibility due to increased heating was observed. The autoclaving treatments had the greatest effect with more than 50% of the Lys content being destroyed and the Lys digestibility coefficient being decreased from 68% in the original DDGS sample to 13 and 8%, respectively, for the samples that were autoclaved for 80 min and the sample that was dried at 55°C for 3 d and then autoclaved for 60 min. Oven drying DDGS at 55°C for 3 d followed by oven drying for another 60 min at 121°C also reduced Lys content and digestibility substantially; total Lys was reduced from 0.9 to 0.6%, and digestibility was reduced from 68 to 45%. The latter oven dried samples had a lighter color (less dark brown) than the autoclaved samples. Thus, the primary reason for the reduced digestibility Lys in DDGS was probably the formation of Maillard reaction products (Bjarnason and Carpenter, 1970). The finding that both the Lys content and digestibility were decreased by heating indicates the formation of early and advanced Maillard reaction products. The greater effect of autoclaving than oven drying on Lys content and digestibility was probably due to both the pressure and increased moisture for autoclaving (Qian et al., 1993). Several previous studies have shown that excessive heat processing has a negative effect on protein solubility and amino acid content and digestibility, particularly for Lys, for several feedstuffs, such as soybean meal, canola meal, and meat and bone meal (Parsons et al., 1992; Anderson-Hafermann et al., 1993; Wang and Parsons, 1998), and our results for DDGS were consistent with those studies. Moreover, our results indicated that the effects of excessive heating were greater for DDGS than for the other feedstuffs evaluated in the earlier studies. The greater effects of heating for DDGS are probably associated with the formation of Maillard reaction products due to the higher concentration of reducing sugars from the solubles fraction that is included in DDGS.


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  		Table 4. Total amino acid concentrations (%) and digestibility coefficients (%) for selected samples of distillers dried grains with solubles (DDGS) heated under different conditions, experiment 1
 
Although the effects of increased heating were greater for Lys than other amino acids, there were large reductions in digestibility of other amino acids, particularly for the autoclaving treatments (Table 4Go). The reductions in amino acid digestibility were generally of less magnitude for the oven drying at 55°C followed by oven drying at 121°C treatment. Interestingly, the digestibility of Met was less affected by heating than any of the other amino acids.

The results of the particle size experiments are presented in Tables 5Go through 7GoGo. Grinding of the coarse DDGS samples changed the particle size distribution and reduced the mean particle size by 13 to 38% (Table 5Go). The mean particle size for the original (coarse) sample 2 in experiment 2 was smaller than that of the other 2 samples, and, consequently, grinding caused less of a reduction in particle size for that sample. For example, 12% of the original (coarse) sample 2 in experiment 2 passed through the 80-mesh screen into the pan compared with less than 2% for the other original (coarse) samples.


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  		Table 5. Particle size distribution (%) for the coarse and finely ground distillers dried grains with solubles (DDGS) samples 1 and 2 in experiment 2 and sample 3 in experiment 3
 

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  		Table 6. Growth performance, tibia ash and relative bioavailability of P in distillers dried grains with solubles (DDGS) varying in particle size, experiment 21
 

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  		Table 7. Growth performance, tibia ash and relative bioavailability of P in distillers dried grains with solubles (DDGS) varying in particle size, experiment 31
 
A linear increase in weight gain, feed intake and tibia ash were observed as dietary P level was increased by adding inorganic P in experiment 2 (Table 6Go). Likewise, weight gain and tibia ash were increased by supplementing the basal diet with 10% of the DDGS samples varying in particle size. There was no significant effect (P > 0.05) of particle size on relative bioavailability of P in the DDGS samples.

Similar results were observed in experiment 3 (Table 7Go). Weight gain, feed intake, and tibia ash were increased linearly by supplementing the basal diet with inorganic P or 7 and 14% DDGS. Relative bioavailability of the P did not differ (P > 0.05) for DDGS containing a mean particle size of 542 vs. 872 µm. Thus, our results indicate that mean particle size did not have any significant effect on bioavailability of P in DDGS. Our findings for DDGS do not agree with those of some other recent studies for corn and soybean meal. Kasim and Edwards (2000) and Kilburn and Edwards (2004) reported that utilization of P is greater in chicks fed larger particle corn and soybean meal, respectively. Similar results have been found with turkey poults by Charbeneau and Roberson (2004). The reasons for the difference in particle size effects for DDGS in our study vs. those for corn and soybean meal in the other studies is unknown. Part of the variation could be associated with the much higher bioavailability of P in DDGS compared with corn and soybean meal. Another possible reason is that some or many of the large particles in the coarser DDGS are actually large granules of dried solubles rather than large particles of corn. Any large granules of solubles probably dissolved or softened in the crop and did not progress intact further down the digestive tract. Although our results indicate that there is no beneficial effect of larger particle size on P bioavailability in DDGS, there also is no advantage to grinding DDGS to a smaller particle size.

Received for publication June 27, 2006. Accepted for publication September 19, 2006.


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